Bilberry season is in full swing in Finland,where we are on holiday right now. Forests are full of blue,big and healthy berries to be picked. This year they are so much of them that you just need walk into the forest and pick!
Picking wild berries from the forest is everymans right in Finland . You can pick them as much as you want, for your own personal usage. But you should take care while picking not to harm the tender bilberry bush branches.
As long as I can remember my Grandmother has made Bilberry tart with this simple recipe. The hot summer days spent with her in the forest picking the berries and whacking the mosquitos, horse flies and those good dammed moose flies that crawl inside from what ever small opening you have in your clothing! Yach!! I hated it! But no fun ,if didn’t work for it. Simple as that! Grandmother was a though lady but loving lady! So afterwards rewards were great, bilberry tart and cold glass of milk. Yumminess and the childhood memories …
The tart base is made really fast and can be used in various different berry or fruit tarts. I like to make with this same recipe apricot and peach tarts. Plum will be the next that I will try to make. Plums will be in season soon!
- 150 g butter
- 1,5 dl sugar
- 1 egg
- 1 dl cream
- 3 dl spelt flour
- 1 ts vanilla sugar
- 1 tsb cardamon
- 1 tsb baking powder
- 400-600 g bilberries
For the streusel:
- 100 g butter
- 1 dl sugar
- 2 dl spelt flour
- Mix all dry ingredients together. Add sugar,melted butter 1 dl cream and egg. Mix till you have even batter.
- Spread the batter evenly in buttered form.I use 30 cm loose bottom tart form for this tart.
- Spread bilberries on top of the batter.
- Make the streusel by mixing butter,sugar and flour together. Use your fingers, fastest way to do this. 😊
- Bake in 200c about 30 minutes or until sides are golden brown.
Serve with vanilla sauce or ice cream . If you want to be bit adventurous try this pie with lemon sorbet. It really tastes fabulous with the tart!